Prost Caesar* Recipe

Wash and dry romaine thoroughly. Chop or tear into bite-size pieces and place in a large salad bowl.

Trim the stem ends off the Brussels sprouts, then thinly shred (use a mandoline or sharp knife). Add shredded Brussels sprouts to the bowl with the romaine.

Drain jarred roasted red peppers, pat dry with paper towel, slice into 1/2-inch strips and add to the salad bowl.

Add croutons to the bowl and reserve shaved Parmesan to finish the salad.

Preheat oven to 425°F (220°C). Line a small rimmed baking sheet with parchment paper or foil.

After rinsing and draining chickpeas, pat them as dry as possible with paper towels. Spread on the baking sheet in a single layer.

Toss chickpeas with 1 tbsp olive oil, smoked paprika, ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Roast for 25–30 minutes, shaking the pan halfway through, until chickpeas are dark golden and crisp. Remove and let cool slightly; they will crispen more as they cool.

In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/4 cup grated Parmesan, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp anchovy paste (optional), 1/4 tsp black pepper and 1/4 tsp salt.

Whisk until smooth and taste; adjust seasoning with more lemon, salt or pepper as needed. If dressing is too thick, thin with 1–2 tbsp water or olive oil to desired consistency.

Chicken (if adding)

If adding chicken, season a 6–8 oz cooked chicken breast with salt and pepper and slice into strips. You can use leftover roasted chicken or pan-sear: heat 1 tbsp oil in a skillet over medium-high heat, cook 3–4 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes then slice.

Bacon (if adding)

If adding bacon, cook 2–3 slices until crisp in a skillet or oven, drain on paper towels and crumble.

Add 3/4 of the crispy chickpeas to the salad bowl (reserve a small handful for garnish).

Pour 4–6 tbsp of the Caesar dressing over the salad (start with 4 tbsp and add more to taste). Toss gently to coat all greens and shredded Brussels sprouts evenly.

Top the tossed salad with the reserved crispy chickpeas, roasted red pepper strips (if not already mixed), croutons, and shaved Parmesan.

If using, arrange sliced chicken and/or crumbled bacon on top or on the side. Finish with a crack of fresh black pepper and an optional squeeze of lemon.

Serve immediately so croutons and chickpeas remain crisp.